Of the Seven Deadly Sins, some are more frowned upon than others. Indeed, in our age and time, when the most exciting social experiments are taking place in kitchens, gluttony is by far the least offensive. And among all the delicious culinary experiments being conducted, the baking and dessert industry has truly kicked up a storm. I first visited La Folie Lab was when it was merely a few weeks old and ordered a fresh biscotti and chocolate cookies with Lavender White Tea. Gradually, I began to peruse the menu more thoroughly. During subsequent visits, I tried Cured Salmon Tartine, Berries & Mint Cooler, Shakshuka, croissants, pasta and Kale Caesar Bowl, and enjoyed them all.

With each visit, my appetite for La Folie’s offerings grew. One day, I gave in to my cravings and enquired about their best dessert. I wanted something chocolate-y and gooey. Out came the 100 per cent vegetarian Chocolate Cookie made with 70 per cent Venezuelan dark chocolate, it was pure heaven. The texture of this freshly baked double chocolate cookie—it takes 15-20 minutes to make—is akin to Busaba’s Lava Cake and Theobroma’s Opium Cake. Yet, I have nothing tasted anything quite like it. It’s grainy yet smooth and succulent and most likely a calorie bomb. Yet I could happily devour three by myself! It is by far the yummiest experiment that La Folie Lab has conducted. The owners; Executive Pastry Chef Sanjana Patel and Parthesh Patel are heavily invested in innovation and it shows. Constantly conjuring newer delights, they have new offerings every three months. This is one lab I’d love to work, live and be a guinea pig for.